In a small bowl, mix about a teaspoon of olive oil to half of a Knorr stock cube to make a smooth paste (using your fingers is best). Rub the pork with the paste coating it well. Transfer the pork to a shallow bowl big enough to hold both chops.

Pour a glug of olive oil over the pork and season with a little black pepper but leave the salt till later. Finely chop the Rosemary and garlic and add to the pork too. Now using your hands give everything a good mix making sure your coat the pork all over.

Leave covered with cling film for at least 20 minutes. If you're going to leave it longer then of course it will need to go in the fridge.

Ten minutes before you're ready to cook, remove the pork from the fridge to allow it to come to room temperature before cooking. Slice half of the lemon and put the slices to one side.

Squeeze the rest of the lemon over the pork and add a tiny pinch of salt and rub over the pork.

Heat up a non-stick grill pan or frying pan that will hold the two pork chops nicely.

Remove the pork from the marinade and pan-fry until cooked through - basting with the marinade if you need to. While the pork is cooking add the lemon slices to the pan and cook until they start to caramelise.Serve straight away with whatever you fancy.

Hi and welcome I'm Jan. I love cooking and of course eating. It has to be said I do like a nice kitchen gadget or fifty. I'm concerned I might be a bit of a gadget hoarder and also a food shopaholic. Click on my photo to read more!